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brown-sugar-dijon-chicken-thighs-glazed-baked-dinner

Brown Sugar Dijon Chicken Thighs

Tender, juicy bone-in chicken thighs baked in a sweet and tangy brown sugar Dijon glaze that caramelizes into a glossy, restaurant-quality finish in about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large chicken thighs bone-in, skin-on
  • 0.25 cup brown sugar dark or light; dark preferred for deeper molasses flavor
  • 0.25 cup Dijon mustard
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme or 1 tablespoon fresh thyme
  • 1 tbsp apple cider vinegar optional, for extra tang

Equipment

  • 9x13-inch baking dish or oven-safe skillet
  • Mixing bowl
  • Whisk
  • Meat thermometer
  • Pastry brush or spoon

Method
 

  1. Let chicken thighs sit at room temperature for 15 minutes before cooking for more even results.
  2. Preheat your oven to 400°F (204°C). In a mixing bowl, whisk together brown sugar, Dijon mustard, olive oil, minced garlic, salt, black pepper, thyme, and apple cider vinegar until the sugar dissolves and the mixture is smooth and glossy.
  3. Place chicken thighs skin side up in a 9x13-inch baking dish or oven-safe skillet. Pour the glaze over each piece and use a spoon or brush to coat thoroughly, including under the skin. Optionally marinate in the refrigerator for up to 2 hours for deeper flavor.
  4. Bake uncovered for 25 to 30 minutes until the internal temperature reaches 165°F (74°C) at the thickest part without touching the bone. Skin should be golden brown with dark caramelized edges.
  5. Remove from oven and let rest for 5 minutes before serving. For extra crispy skin, broil for 2 to 3 minutes at the end, watching closely to prevent burning.

Notes

Boneless thighs work great too - reduce baking time to 20 to 25 minutes. Leftover chicken keeps in the fridge for up to 4 days and is great shredded into tacos, wraps, or grain bowls.